2 c. water
1 c. yellow cornmeal
1 tsp. salt
2 tbsp. butter
4 eggs, well beaten
1 c. milk

Heat oven to 375. Butter a 2 quart casserole.

In a 2 quart saucepan bring water to a boil. Mix cornmeal and salt and add in a steady stream while stirring. Lower heat and cook one minute, stirring to avoid lumps. Beat in butter, eggs and milk until smooth. Pour into casserole and bake 40 minutes or until a knife inserted in the center comes out clean. Serve with ham, ribs or poultry. Serves 6.